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Air cakes

Cake “Air” with cream Air semi-finished product 2345, cream 3160. Yield 100 pcs. 55 g each. Ready-made air dough is laid out in a pastry bag with a smooth tube with a diameter of 15-18 mm and blanks of a round or oval shape are deposited on sheets lined with paper or oiled and sprinkled with flour. Bake at a temperature of 100-110 ° C for 50-55 minutes. After baking and cooling the bottoms [...]

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custard pastries

Cake “Tubule” with cream Custard cake mix 1063, cream 2016, lipstick 1121. Yield 100 pcs. 42 g each. The custard dough is spread in a pastry bag with a serrated or smooth tube with a diameter of 18 mm, the products are deposited in the form of sticks 12 mm long on sheets slightly greased and baked at a temperature of 190-220 ° C.

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Dessert Cakes kroshkovye

Potato cake sprinkled Tiny biscuit cake mix 2641, cream 2392, cognac 129, powdered sugar 167, cocoa powder 59, rum essence P. Yield 100 pcs. to 54 g. For this cake, scraps from biscuit are used. They are rubbed, add cream, cognac, essence to them and mix well until a plastic mass is formed. Molded in the form of potato tubers and sprinkled [...]

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Almond cake

Cake “Almond” Almond cake mix 6500. Yield 100 pcs. 65 g each. Almond dough is spread in a pastry bag with a smooth tube with a diameter of 15 mm and round cakes are planted on sheets greased with oil and sprinkled with flour.

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Home recipes

napoleon

Cake “Puff” with cream Puff cake mix 3733, cream 2333, puff cake puff 578, powdered sugar 156. Yield 100 pcs. 68 g. For this cake, puff pastry is baked in the form of a layer 5-6 mm thick on sheets moistened with water so that the puff does not compress during baking. After baking and cooling, the layers are leveled, and from the resulting scraps [...]

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Equipment for cafes, bars, restaurants

Chocolate molds.

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